Author/Creator: Verheyen, C. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Verheyen, C.

1. Atomic oxygen assisted CO2 conversion: A theoretical analysis. (January 2023)

Authors:: Verheyen, C.; van 't Veer, K.; Snyders, R.; Bogaerts, A.
Journal:: Journal of CO₂ utilization
Issue:: Volume 67(2023)
Page Start:
Record Type:: Journal Article
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2. Destabilization of wheat dough: Interrelation between CO2 and glutathione. (April 2016)

Authors:: Verheyen, C.; Albrecht, A.; Becker, T.; Jekle, M.
Journal:: Innovative food science & emerging technologies
Issue:: Volume 34(2016)
Page Start:: 320
Record Type:: Journal Article
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3. Destabilization of wheat dough: Interrelation between CO2 and glutathione. (April 2016)

Authors:: Verheyen, C.; Albrecht, A.; Becker, T.; Jekle, M.
Journal:: Innovative food science & emerging technologies
Issue:: Volume 34(2016)
Page Start:: 320
Record Type:: Journal Article
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4. Impact of gas formation kinetics on dough development and bread quality. (October 2015)

Authors:: Verheyen, C.; Albrecht, A.; Elgeti, D.; Jekle, M.; Becker, T.
Journal:: Food research international
Issue:: Volume 76:Part 3(2015:Oct.)
Page Start:: 860
Record Type:: Journal Article
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5. The contribution of glutathione to the destabilizing effect of yeast on wheat dough. (15th April 2015)

Authors:: Verheyen, C.; Albrecht, A.; Herrmann, J.; Strobl, M.; Jekle, M.; Becker, T.
Journal:: Food chemistry
Issue:: Volume 173(2015)
Page Start:: 243
Record Type:: Journal Article
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